Mudgeeraba Spices
Carrot Cake Muffins with Punjab Mango & Date Chutney Recipe
Wow, wow, wow…these cupcakes are so delicious. Please don’t go near these if you are on a diet, guaranteed you won’t just have one, sorry:)
Ingredients
- 1 cup Oil
- 260g Brown Sugar
- 3 large Eggs
- 365g coarsely grated Carrots
- 120g Walnut Kernels
- 300g self-raising Flour
- 1/2 tsp Bicarbonate of Soda
- 4 tsp Mudgeeraba Spices Chai Masala
- 1/2 cup Mudgeeraba Spices Punjab Mango & Date Chutney
Method
- Pre-heat ove to 180 degress fan forced and line cupcake tray with patty pans.
- Beat brown sugar and eggs together until creamy then add in oil and beat for 2-3 minute on high speed
- Stir in flour slowly ensuring that it is well incorporated into the oil, egg and sugar mixture
- Add grated carrots, walnut kernels and Mudgeeraba Spices Punjab Mango & Date Chutney to the bowl and mix through using a wooden spoon until well combined
- Stir in bicarbonate of soda and Mudgeeraba Spices Chai Masala powder for 1 min
- Spoon into muffin pans filling 2/3 of the patty pan
- Bake for 15mins or until they spring back when touched lightly. Turning the tray half way through baking also ensures evenly baked cupcakes.
- Remove from oven and cool.
- While the cupcakes cool, beat together butter, cream cheese, lemon zest, lemon juice, and icing sugar until light and smooth.
- Once the cupcakes are cooled, top with frosting and sugared walnut.
- Enjoy!
